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Ingredientes
- 2Â 1/2 c. all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking pwdr
- 1/2 tsp salt
- 1/2 lb unsalted butter softened but still
- Â Â hard
- 2 c. light brown sugar
- 1 c. extra crunchy peanut butter
- 3 lrg Large eggs
- 2 tsp vanilla extract
- 1 c. roasted salted peanuts grnd to resemble breadcrumbs
Direcciones
- 1. Adjust the oven rack to the low center position. Heat oven to 350 degrees. Line a large cookie sheet with parchment paper.
- 2. Whisk flour, baking soda, baking pwdr and salt in a medium bowl. Set aside.
- 3. Either by hand or possibly with an electric mixer, beat butter till smooth and creamy. Add in sugar, beat till light and fluffy, about 3 min with an electric mixer, stopping to scrape down the bowl as necessary. (This is an important step. Make sure which the sugar/butter mix is very fluffy and light.) Beat in the peanut butter till fully incorporated, then the Large eggs one at a time, then the vanilla. Gently stir dry ingredients into peanut butter mix. Add in the grnd peanuts and stir gently till just incorporated. Refrigeratedough till hard, at least 3 hrs to overnight. (In a healthy pinch, you can go ahead and bake them without chilling.)
- 4. Working with generous 2 Tbsp. each time, roll dough into 2-inch balls. The dough can also be scooped with a #24 ice cream scoop that yields exactly 2 Tbsp. and makes this task painless. Place balls on parchment lined cookie sheet, leaving 2 1/2 inches between each ball. Barely press each dough ball twice with a dinner fork to create a criss cross design, dipping the fork into cool water in between presses. Try to flatten the cookies as little as possible. (This step is optional.)
- 5. Bake till the cookies are puffed and slightly brown along edges and the bottoms are golden approximately 12 to 13 min. Cold till set, about 4 min and then transfer to a wire rack to cold completely.
- Makes about 3 dozen cookies.
- Health food store peanut butter variation
- If you use, as I often do, peanut butter with no or possibly little added salt and use unsalted and unroasted peanuts, you can increase the salt in the recipe to one tsp..
- NOTES : Unlike any other peanut butter cookie you have every had, these are thick and moist in the middle without being greasy. They also have a strong peanut flavor, something often missing in this sort of cookie.
